固相微萃取／气-质联机分析牛脂控制氧化挥发性成分  

Analysis of Volatiles from Beef Fat under Controlled Oxidation Using Solid Phase Microextraction/gas Liquid Chromatography-Mass Spectrometry

作　　者：谢建春[1] 孙宝国[1] 梁梦兰[1] 彭秋菊[1] 

机构地区：[1]北京工商大学化学与环境工程学院

出　　处：《食品与发酵工业》2005年第11期98-100,共3页Food and Fermentation Industries

摘　　要：采用固相微萃取／气-质联机分析了牛脂控制氧化挥发性成分。鉴定出48种化合物，质量分数94.1％，其中醛类(60.1％)、酮类(5.0％)、短链脂肪酸类(3.9％)及内酯类(0.4％)等对牛内香味具有重要贡献的挥发性成分。Volatiles from beef fat under controlled oxidation process were trapped by one fiber of solid phase microextraction （SPME）, and then directly analyzed by gas liquid chromatography -mass spectrometry （GC-MS）. Forty-eight compounds （94.0%） were identified with the major constituents being aldehydes （60.1% ）, alcohols （12.0 % ）, ketones （5.0%）, fatty acids （3.9%） and lactones （0.4%）. These detected compounds were likely contributors to the characteristic tallow aroma or precursors in producing beef flavors by Millard reaction.

关 键 词：牛脂 控制氧化 牛肉香味 醛 酮 内酯 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]